This past weekend I found myself puttering around the kitchen again. I had purchased 2lbs. of Bing Cherries the previous weekend and I needed to do something with them before they went bad. So, I decided to make a cherry pie. But this isn’t really about the pie. It’s about the tools I used to

I love pie. I love fruit pies, cream pies, savory pies. Basically serve anything in a light, flaky crust – whether for breakfast, lunch, snack, dinner or dessert – and I’m done for. I think Rose Levy Beranbaum said it best in her cookbook, “The Pie and Pastry Bible”: There are two kinds of people: